Aspic jelly may be:

1. Cut into separate or distinct pieces, either fine or coarse, called chopped aspic. These may be used to surround a dish of cold meat cut in slices, or piled like a rosette on slices of cold meat or, if cut fine, put on to the article as "piping."

2. It may be moulded in half-inch sheets and stamped out with fanciful-shaped cutters, dipped in hot water, or moulded in thicker sheets and cut with a knife, dipped in hot water, into pyramids, triangles, blocks, etc. Thus cut it is used to garnish large objects moulded in aspic.

3. Aspic jelly is moulded either plain or decorated with capers, bits of cooked white of egg and truffles, leaves of parsley or cress, in fanciful-shaped moulds, to garnish large objects moulded in aspic.

4. It is used to line moulds the centres of which are to be filled with salads, mousses, creams, etc., stiffened with gelatine or aspic.

5. To hold up and surround pieces of fish, meat, etc., or whole objects, as boned and stuffed birds and fowl.

6. To coat with a glossy surface objects, or pieces of fish, meat, etc., covered with a mixture of sauce and aspic, called chaudfroids.